In a large mixing bowl, combine the mustard powder and flour with a few pinches of sea salt and black pepper. Toss all the rabbit pieces in the seasoning mix until well coated.
Peel and quarter the onions. Trim and chop the celery, then peel the carrots.
Melt the butter in a large, shallow sauté pan over a medium heat. Add the rabbit and brown evenly on all sides, adding butter as required.
Add the onions, celery, carrots and thyme, and cook gently until soft and fragrant.
Pour over the ale, topping up with enough water to cover. Simmer gently for about 45 minutes, or until the meat is tender, adding water if the liquid gets low.
Once cooked, simmer the liquid to thicken, and stir in the mustard before serving with crusty bread and a watercress salad.
Rabbit is very lean meat with a subtle, slightly sweet gamey flavour. Hugely popular in parts of France and Spain, rabbit is wild, sustainable, affordable and delicious in a wild rabbit stew.
Castle Game's Wild Rabbit & Mark Murphy's Onions
Neil and Andy set up Castle Game with the aim of showcasing the top-quality game Scotland has to offer.
In fact, they’ve been so successful that Castle Game’s produce is now the game supplier of choice for top Scottish restaurants, including some with Michelin Stars! Their game is sourced from carefully and sustainably managed wild populations.
Mark Murphy sources his onions from growers in the Netherlands and works closely with farmers to ensure that as well as being of the highest quality, their fruit and vegetables are fully traceable and that the farmers receive a fair price for the fruits of their labour.